Herb-Roasted Leg Of Lamb With Red Potatoes - cooking recipe

Ingredients

1 c. dry red wine
1/2 c. plus 1/3 c. fresh lemon juice
8 Tbsp. olive oil
6 cloves garlic, minced
2 Tbsp. dried oregano, crumbled
2 Tbsp. dried rosemary, crumbled
1 (7 lb.) leg of lamb
2 lb. red potatoes
1 clove garlic, halved

Preparation

Mix wine, 1/2 cup lemon juice, 1 tablespoon olive oil, half of minced garlic, 1/2 tablespoon oregano and 1/2 tablespoon rosemary in small bowl.
Place lamb in large glass baking pan.
Pour wine mixture over.
Cover and refrigerate lamb overnight, turning occasionally.
Cook potatoes in large pot of boiling, salted water for 10 minutes.
Drain and cool.
Cut potatoes crosswise in half.